Name: Pepperoni ripieni (stuffed peppers)
Yield: 4 servings
Cuisine: Boil
Ingredients: 4.00 green peppers large; tomato sauce; 1.00 onion large; 30.00 g butter; 150.00 ml water; 90.00 g tomato paste; 1.00 stock cube beef, crumbled; 300.00 ml water; 75.00 g rice long-grain; 1.00 onion large; 1.00 fresh parsley bunch; 3.00 garlic cloves; 1.00 tomatoes large; 300.00 g beef mince; salt and freshly ground black pepper

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Ingredients (15)

4.00	green peppers — large
	tomato sauce
1.00	onion — large
30.00 g	butter
150.00 ml	water
90.00 g	tomato paste
1.00	stock cube — beef, crumbled
300.00 ml	water

STUFFING

75.00 g	rice — long-grain
1.00	onion — large
1.00	fresh parsley — bunch
3.00	garlic — cloves
1.00	tomatoes — large
300.00 g	beef mince
	salt and freshly ground black pepper

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Method:

TOMATO SAUCE: Chop onion very finely and sauté in butter. Add first quantity water and cook for 15 minutes.
Add tomato paste, beef stock cube and remaining water. Cook for 1 minute and set aside.
Wash peppers, cut top open carefully, about 1 cm under stem. Remove seeds and ribs.
STUFFING: Blanch rice for 3 minutes in salted water, strain and set aside. Chop onion, parsley, garlic and fresh tomato. Mix with meat and rice, add salt and pepper.
Fill peppers to three quarters of their height. Pack tightly in a saucepan (this is important to keep their shape).
Remove lids of peppers and pour some tomato sauce over. Replace lids.
Add remaining tomato sauce to saucepan and simmer very gently, with lids on, until peppers and rice are cooked.
Spoon peppers very carefully onto a serving dish and surround with sauce. Serve immediately.
TOTAL KILOJOULE COUNT: 4 470 kJ (1 060 Cal). A portion: 1 110 kJ (265 Cal).